The Montepulciano dAbruzzo DOCG Colline Teramane “Yang” is produced from grapes coming from vineyards treated only with sulfur and copper. The fermentation in steel tanks was made with native yeasts, without the addition of tannins and activators. The maceration lasts for 18 days and the fermentation temperature reaches 30 °. The wine did malolactic fermentation naturally and remained on the noble lees for 12 months. It has not been clarified and bottled without any filtration.
Careful selection of grapes in the vineyard and harvest in boxes. Destemming of the grapes. Pre-fermentation maceration at 13 ° C for 8 hours. Soft pressing of the grapes. Debourbage at 12-13 ° C for 18 hours. Fermentation in stainless steel tanks at a controlled temperature between 17 and 19 ° C. Ageing on fine lees for 60 days.
Harvest of grapes in boxes. Stemming and crushing. After the beginning of fermentation, bleeding of the must to obtain free-run must. Fermentation of the free-run must at a controlled temperature of 18 ° – 19 ° C. Racking and ageing on the lees for 60 days.
The heart of the farm and winery Barba are the vineyards, spread over 68 acres included in one of the best areas of the territory: Colle Morino, Casal Thaulero and Vignafranca, all belonging to the area of the D.O.C. Montepulciano and Trebbiano dAbruzzo e della D.O.C.G. Colline Teramane.
Here our wines are created, through careful observation of the best plants, selected throughout forty years of winery running. Since 1993 we have replaced the old, traditional tendone system we used in the sixties with modern VSP Trellis facilities; today the number of strains, ranging from 4,000 to 6,500 per hectare, allows us to lower the single plant-production obtaining a higher quality and a perfect ripening of the grapes.
Between the end of September and the second week of October, our grapes of Montepulciano and Trebbiano are ready to be harvested.